We have a few prodigal cheeses returning to the fold. They split for a while, lived lives of debauchery and cave-dwelling, only to return to the shop begging for a place in the case. Naturally, being the magnanimous folks we are, we accepted them back with open arms. Please join us in welcoming back Tome de Bordeaux. Fourme de Rochefort Montagne and Salers. The Tome is a semi-firm goat covered in juniper, thyme and rosemary from Vendee, France.

The Fourme de Rochefort hails only from the Auvergne in France. It's a raw milk cow with nutty notes and a milky flavor.

And finally, the Salers. You may remember the Salers from Connie's trip to the barren plateaus of the Auvergne. The big producers of the region make only 30-40 wheels per year of this quintessential farmstead, raw cow's milk cheese. As in no other cheese, you can taste the terroir and grasses of this starkly beautiful place.

One last thing in the Deli....White Truffles are in the air. It looks to be an earlier season this year so if you're interested in serving one of the world's true delicacies, please call our Deli and reserve a truffle today. (800.873.6685)

We have another option for spicy salame lovers: Molinari Hot Salame. This dry salami is just shy of a pepperoni and is "just right" in terms of heat. We think you'll like it. Speaking of hot, we now carry locally made Zoe's Chorizo. It comes in a stick and can be sliced - perfect for panini or atop your next home-made pizza.

We have three rules (well four, really) when it comes to putting our name on a product: 1) It's got to be really good. 2) It must be congruent with our store (no DeLaurenti half-shirts or sweat pants, sorry). And 3), it has to be a great value. I think we've come up with one of our last branded products: DeLaurenti Pasta Sauce. We weren't really looking for a private-label pasta sauce, but we liked this sauce so much, we asked the folks in Italy if they'd be willing to put our name on it. Sure enough, we fooled 'em and they agreed! Our sauce is made in Piedmont, Italy and features a little Barolo wine in the recipe. This is a wonderful base sauce (add sausage or veal) but can stand alone on pasta because the tomatoes are so sweet, tangy and delicious. I only hope we ordered enough to last through the holidays.

Nate couldn't resist the packaging and history of the famous Bazzini Nut Company. He ordered in a sample of the pistachios and they lasted a couple of minutes in the store. Bazzini nuts are roasted when we call them with our order (we have the Pistachios and Cashews) and you can tell the difference. They're perfectly salted (which means not a lot but enough) and like any good nut, addicting. We even have Pistachio Flour from Bazzini (recipe below).

It's never too early to plan your garden for next year. Indeed, if the weather's anything like our latest summer, we'll enjoy another glorious garden. Before you think I've gone off my rocker, keep reading. We have Italian seeds for planting! Chicory, Basil, Rosemary, Fava and Barlotto Beans, Roma and Red Cherry Tomatoes, Fennel, Arugula and on and on. All the seeds are imported from Italy and have a two-year shelf life - perfect for next spring.

24 October Buty Winery with Nina Buty pouring their latest September Releases.

31 October Wines of Substance. Bring your Periodic Table of Elements and get extra credit!

So we got this pistachio flour in from Bazzini and we were wondering what to do with it. We talked about encrusting pork with it or frying pork chops dusted with it, but those ideas seemed a little less than challenging. (We have a little more time on our hands in October, to be honest.) So we decided to make pasta with it. Give it a try if you've got a little extra time.